Put the shaped loaf in its floured basket or bowl, cover it, and into the fridge.
2
Leave it overnight or longer
12 hours at least; up to 48 is fine. Pick the length that puts baking at a time that suits you.
3
Bake it straight from the fridge
No need to warm it up: a cold loaf is easier to score and holds its shape in the hot pot.
Why
The cold slows the yeast far more than the bacteria that make flavor, so the loaf gets tangier without over-rising. It also gives you a wide window — the fridge is the step that bends to fit your day.
Questions
Can I cold proof too long?
Past about 48 hours the dough can over-proof and go slack, even in the fridge. A warm fridge makes that happen sooner.
How do I know it is ready?
Press it gently with a floured finger: a dent that springs back slowly means ready. Springs back fast — it can wait; does not spring back — bake it now.
Do I need to cold proof at all?
No — a counter proof works (see the same-day schedule). The fridge just makes the timing easy and the flavor deeper.
It remembers your starter, plans every bake around your day and reminds you at each step — no alarms at 3 am. Coming to the iPhone App Store before Christmas.
Get the app the day it launches
One email when the iPhone app is on the App Store, then a short baking tip now and then.
Your email
No spam, and never shared. Every email has a one-click unsubscribe.